Squash-Rice Casserole - Anna Jones, RD

Ingredients

• 8 cups sliced zucchini (about 2 1/2 pounds)
• 1cup chopped onion
• 1/2 cup fat-free, less-sodium chicken broth
• 2 cups cooked brown rice
• 1 cup fat-free sour cream
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 cup Italian-seasoned breadcrumbs
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, lightly beaten